Processing technology of coix seed-rabbit meat luncheon meat

Abstract

The invention discloses a processing technology of coix seed-rabbit meat luncheon meat, wherein the processing technology includes the following processes: meat pretreatment: thawing rabbit meat, andcutting the rabbit meat into blocks; preparation of a pickling material and injection of the pickling material, and pickling: injecting the injection pickling material into the rabbit meat blocks, carrying out rolling pickling for 30 min to relax rabbit meat muscles so as to make the injection pickling material and the rabbit meat mixed better, immersing the rabbit meat blocks in the pickling material, and pickling for 12 h at low temperature of 0-5 DEG C; rough chopping and mixing, preparation of an affine cudweed juice, and fermentation: mixing the affine cudweed juice and the minced crude rabbit meat evenly, inoculating the minced crude rabbit meat as a culture medium with 0.002-0.005 part of lactobacillus plantarum, and fermenting for 12 h at the temperature of 35-45 DEG C; preparationof a chopping and mixing material, and fine chopping and mixing: finely chopping and mixing the fermented minced crude rabbit meat, adding the chopping and mixing material, and chopping and mixing together; and subsequent treatment: filling, cooking, sterilizing, and labeling, packaging, and putting in storage after inspection. The rabbit meat luncheon meat prepared by the technology has strong antioxidant ability, is not easy to deteriorate, has strong flavor, and is rich in absorbable free flavonoids.

Description

technical field [0001] The invention relates to the field of novel luncheon meat, in particular to a production process of Yiren rabbit meat luncheon meat. Background technique [0002] Luncheon meat is a very popular meat-based convenience food. Not only is the product delicious and easy to eat, it is suitable for various eating methods such as frying, frying, rinsing, and frying. Moreover, luncheon meat has a long shelf life and can be stored for a long time . However, with social development and the improvement of people's living standards, people's intake of animal protein and fatty foods has increased significantly, resulting in obesity, hypertension, hyperlipidemia and other diseases becoming more and more common. Therefore, in recent years, people have vigorously advocated healthy People's requirements for convenience food are getting higher and higher, while traditional luncheon meat is mostly made of pork, and its fat content is relatively high, usually around 10%....

AI Technical Summary

Problems solved by technology

However, unsaturated fatty acids are easily oxidized during food processing and storage, resulting in poor flavor and even food deterioration.

[0004] The results of modern pharmacological studies have shown that Shamrock has significant antihistamine, anti-bacteria and fungal, anti-oxidation, and anti-heart failure effects. At the same time, Shamrock contains 38 kinds of flavonoids, which have anti-inflammatory, anti- Tumor, anti-virus and other biological activities, but most of the flavonoids contained in it exist in the form of conjugated flavone glycosides. Most of the conjugated flavone glycosides cannot enter the blood through the small intestine wall in the human body, and their bioavailability is low.

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